Recipe for quick pickling of cabbage. Benefits and effects on health

05.09.2019 Dishes for children

Sauerkraut is considered one of the most popular homemade salads. It contains many beneficial enzymes that have a beneficial effect on the state of the body. There are many technologies for the preparation of sourdough. Let's consider each technique in more detail, highlight the main aspects.

Necessary devices for fermentation

gauze cloth;
three-liter glass jar;
enameled saucepan (volume about 9-10 liters);
a large sharp knife.

Sauerkraut: a classic of the genre

carrots - 2 kg.
granulated sugar - 150 gr.
white cabbage - 9 kg.
salt - 350 gr.
dill - amount at discretion

There is a variety of white cabbage "Slava", it is considered the most optimal for pickling. Try to purchase late varieties of vegetables. Make sure the leaves are completely white.
Take a large carrot, peel it and cut it into strips. To prevent cabbage from turning yellow during fermentation, the carrots should not be grated.
Peel the spoiled leaves from the cabbage, chop finely and remove the stalk. Put the vegetable in portions in a saucepan, adding the ingredients "by eye".
Pour the resulting excess brine into a clean container and put it in the refrigerator. Moisten cheesecloth with cold water and cover the cabbage.
Place a press through the cloth (a three-liter bottle of water will do). Soak the cabbage at room temperature for about one week. Be sure to rinse off the foam formed during fermentation (rinsing).
Rinse the cabbage only in cold water. Remove the press, rinse the gauze cloth and plate. Remove foam with a clean, damp cloth.
Thread the cabbage with a wooden stick to the full depth of the container so that all the fermented gas comes out. This is done in order to prevent souring of the salad.
The first 3-4 days there is a violent fermentation reaction with the release of foam. As soon as this process is over, you can start tasting.
Upon completion of all manipulations, pack the cabbage tightly in a small glass container. Top up the previously removed brine if necessary. Store the snack in a cool place. Do not let the contents dry out by adding juice.

Sauerkraut with horseradish

granulated sugar - 40 gr.
salt - 30 gr.
filtered water - 1.5 liters.
horseradish root - 2 cm.
bay leaf - 8 pcs.
peas - 5 gr.

Chop the cabbage, mix with the carrot grater. Take a small saucepan, pour in water, add sugar, salt. Put on the burner and cook, cool the brine.
Chop the horseradish root finely. Add to the available vegetables. First of all, put bay leaves and peppers on the bottom of a glass jar, then vegetables.
Tamp the contents tightly, fill the container with brine. Leave in a warm place for 3-4 days, periodically piercing the cabbage with a stick.

honey - 60 gr.
table salt - 25 gr.
cranberries - 150 gr.
sunflower oil - 55 gr.

Grate the carrots on a coarse grater, finely chop the cabbage. Add salt and mix well, let stand for 2 hours.
Mash the cabbage with your hands to release the juice. Stir in sunflower oil, pepper and honey. Next, add the berries and lightly mash the contents with your hands.
Pack the resulting composition in sterile jars, tamp it tightly, close the lids with holes. Insist in a cold place for one week, then proceed to tasting.

Sauerkraut with beets

cabbage - 2 kg.
carrots - 1 pc.
beets - 1 pc.
onions - 1 pc.
salt - 25 gr.
garlic - 6 teeth.
chili pepper - 1 pc.
filtered water - 1 liter.
vinegar - 160 ml.
granulated sugar - 120 gr.

Chop cabbage finely or cut into petals. Grind the beets and carrots on a coarse grater. Pass the garlic through a press to make a gruel.
Cut the pepper into strips, the seeds should not be thrown away, they will come in handy. Chop the onion into rings.
Stir the vegetables and place in a glass container. Pour 1 liter into a small saucepan. water, add sugar, salt, vinegar and bring until the first bubbles appear. Then pour the hot brine over the vegetables. Close the lid, leave to infuse for a day.

Sauerkraut with apples

salt - 55 gr.
apples "Simirenko" - 250 gr.
cabbage - 2.5 kg.
carrots - 250 gr.

The end result directly depends on the quality of the selected cabbage. It is very important that it is juicy and crispy. Carrots are also important, choose small young fruits.
Remove the damaged leaves from the cabbage, finely chop the head. Transfer the chopped product to a deep container, add salt and mix well, squeezing the cabbage with your hands. In this case, the vegetable will produce a sufficient amount of juice.
Grate the carrots on a coarse grater, then mix with the cabbage and stir again, squeezing the vegetables. Chop the apples into thin slices, peeling only the core. Mix all ingredients.
In the container in which the cabbage will be fermented, it is necessary to press it down from above. This is done so that the vegetables are completely covered with brine. Keep the cabbage in this state for about 4 days.
Remember to remove any foam and poke through the contents with a wooden skewer to remove any fermented gas. After the specified time, take a tasting. If the cabbage is ready, put it in the refrigerator.

lemon balm - 30 gr.
salt - 150 gr.
white cabbage - 3.5 kg.
tarragon - 35 gr.

Peel and chop the ripe pumpkin into slices. Sprinkle sugar on the vegetable and wait for the juice to drain. Chop the cabbage with a sharp knife and grind it with salt.
Chop the herbs, add to the chopped vegetable. Add cabbage to the container prepared in advance, then put the pumpkin and cover with a sterile cloth.
Place the cabbage under a press, leave to simmer at room temperature. After 4-5 days, taste the salad. If it's ready, put the contents in the refrigerator.

Sauerkraut

salt - 35 gr.
red cabbage - 1.5 kg
cloves - 7 pcs.
apple cider vinegar - 70 ml.
granulated sugar - 35 gr.
peas - 10 pcs.
bay leaf - 6 pcs.
garlic - 5 cloves

Take a sharp knife and finely chop the cabbage. Rub the chopped vegetable with salt to release liquid. If your hands are stained, wash off the marks with lemon juice.
Put 3 pieces in pre-prepared glass jars. peppercorns, laurel leaf, 1 garlic clove and 3 cloves. Then line the cabbage tightly, add apple cider vinegar to each container.
400 ml. hot water, dissolve the sugar and pour the composition into a jar. Place a towel on the bottom of a heat-resistant container. Place a container of cabbage in it and close the lid. Add water to the pot so that the liquid reaches the jar's hanger.
Place the pot on the hotplate and pasteurize the contents for 10-12 minutes. Remove the glass container from the boiling water, roll up the lid. The term of readiness in this form will be at least 2 months.

Sauerkraut with bell pepper

zucchini - 1 pc.
cilantro - 30 gr.
Bulgarian pepper - 1.2 kg.
tomatoes - 900 gr.
parsley - 35 gr.
chili pepper - 1 pc.
garlic - 8 teeth.
cabbage - 9 kg.
carrots - 6 pcs.

Chop the cabbage into 4 parts and send it to hot water, repeat the manipulations with the bell pepper. Cut the carrots and tomatoes into slices. Chop the herbs and peel the garlic.
Lay cabbage, tomatoes, zucchini, peppers in layers in a pan covered with protective enamel. Sprinkle layer by layer with herbs, garlic cloves (passed through a press machine) and grated carrots.
Prepare a brine from 50 g. salt and 1 liter. water, stir until the crystals dissolve, pour the liquid over the cabbage. Cover the contents with sterile gauze and put on a press. The salad will be ready after 3 days.
The recipe is not much different from the classic one. The only difference is that vegetables are doused with boiling water in advance and placed in layers in a container. Store sauerkraut in a cool place.

basil - 120 gr.
honey - 110 gr.
carrots - 250 gr.
salt - 20 gr.
grapes - 900 gr.
cabbage - 2 kg.

Grate the carrots on a coarse grater, finely chop the cabbage. Grind chopped vegetables with salt in a container convenient for you.
Layer the grapes, then the basil. Add honey and salt to boiling water (the amount is indicated per 1 liter of water). Stir well, cover and leave for 20 hours.

Stewed sauerkraut

cabbage - 480 gr.
pork fat - 35 gr.
dry white wine - 50 ml.
onions - 120 gr.
Bulgarian pepper - 180 gr.
salt - 60 gr.
bay leaf - 5 pcs.
tomato paste - 60 gr.
juniper berries - 6 pcs.

Peel the onion, cut it into small slices (cubes). Peel the paprika, select the seeds. Cut it into 4 sections, chop each piece into thin strips.
Grate cabbage, put it in brine, which is prepared from 1 liter. water and 60 gr. salt, leave for a day. After the expiration of the period, squeeze out the excess liquid, put the contents in a frying pan with hot lard.
Add chopped peppers, washed and peeled juniper berries, and chopped onions to this. Set the hotplate to minimum power, cover the cookware with a lid.
Simmer the contents until soft, add bay leaf, wine and tomato paste 5-10 minutes until cooked. Simmer the cabbage for another quarter of an hour, then turn off the stove and start eating.

carrots - 525 gr.
drinking water - 1.8 liters.
white or red cabbage - 2.3 kg.
rock salt - 60 gr.
honey - 65 gr.

Remove the stalk from the cabbage, chop the vegetable with a sharp knife. Rinse the carrots and remove the top layer, grate the fruit with a Korean style carrot grater (diamond straw).
Combine the listed ingredients, shake them with your palms to make the juice come out. Tamp in a sterilized glass jar, start preparing the brine.
Mix hot water with salt and honey until the crystals dissolve. Cool the mixture, pour the contents of the container with it, wait 2 days. Initially, cabbage is kept at a temperature of 18-22 degrees, then moved to the cold.
After 20 hours from the start of fermentation, pierce the cabbage with carrots with wooden sticks. This move will allow the gas to escape.
After that, seal the container with a plastic lid, send it to the cold for final preparation. After two days, taste the cabbage, if necessary, let it brew for another day.

When choosing cabbage for pickling, pay attention to the stump: if it is cracked, the fruit is crispy and juicy. Also, the head of cabbage should be large and slightly flattened. Consider popular recipes with cranberries, beets, pumpkins, and grapes.

Video: express method for fermenting cabbage per day

Our grandmothers also knew that instant sauerkraut or traditional sourdough should be cooked on the growing moon on days that have the letter "r" in their name - this is Tuesday, Wednesday, Thursday, but by no means Sunday!

Let's find out a few quick recipes for sourdough, so that after a few days we will be able to please the household with a delicious dish.

Harvesting sauerkraut is a great way to provide the whole family with a healthy supply of vitamins for the whole winter. Sauerkraut is even healthier than raw! And she is also able to maintain vitamin activity for 6-8 months.

Vitamin content and calorie content

This favorite food product contains in its composition:

vitamin C is a natural antioxidant and the main beneficial element contained in properly fermented cabbage, which is completely preserved for a long time due to the absence of thermal cooking;
B vitamins (B1, B2, B3, B4, B6, B9);
fiber;
methylmethionine (vitamin U);
micro- and macroelements (Ca, K, Fe, P, Se, I, Zn, etc.);
lactic acid.

The calorie content of sauerkraut is only 20 kcal per 100 grams. product, which is especially pleasant for those wishing to lose weight.

Benefits and effects on health

The benefits of sauerkraut are incomparable. This seemingly simple product has the following properties:

Improves the functioning of the gastrointestinal tract: is the prevention of stomach ulcers, promotes digestion, relieves constipation, resists Escherichia coli;
Strengthens the nervous system... Increases the level of stress resistance and relieves depression;
Has a positive effect on the functioning of the cardiovascular system... Sauerkraut juice normalizes blood cholesterol levels, preventing the development of atherosclerosis;
Strengthens the immune system... Due to its rich composition, it is an excellent means of preventing colds. It also has analgesic and anti-inflammatory effects;
Normalizes metabolism... This low-calorie product that can quickly saturate the body, regulates metabolic processes and prevents fat deposition;
Has antihistamine action... Vitamin U suppresses the development of allergic reactions;
Fights cancer... Scientists have proven that sauerkraut can prevent the division of cancer cells, especially intensively preventing the growth of malignant tumors in the mammary glands, lungs and intestines;
Reduces blood sugar... Due to the low content of fructose and sucrose, but the sufficient content of fiber, this is a very valuable product for patients with diabetes mellitus;
Has anti-aging effects and maintains male sexual health... By eating sauerkraut, you promote cell regeneration and enrichment with nutrients. And by regularly offering it to her husband, you can help him maintain potency for many, many years;
Is a remedy for nausea... Including, it perfectly helps with toxicosis in the early stages of pregnancy;
Saves from a hangover... Cabbage brine will come to the rescue after a lot of drinking fun!

Who is not allowed sauerkraut

As for the harm of this product, we want to warn everyone who has:

gastritis;
peptic ulcer;
various diseases of the kidneys and liver;
high blood pressure;
heart disease;
swelling.

Sauerkraut in brine and the brine itself are contraindicated in such cases. In addition, their use can be fraught with heartburn and flatulence.

Features of the correct choice of vegetables and containers

How tasty and healthy the dish will turn out depends on the correct choice of cabbage, containers for sourdough, as well as on many important details. So, before embarking on the great process, we advise you to read our helpful guidelines.

Choosing cabbage for pickling correctly

There are a lot of ways to ferment. And the cabbage itself can be chopped into thin strips, chopped with a knife, cut into slices, quarters, or even halves. It is important what kind of cabbage you are going to ferment.

For winter sourdough, forks of late varieties of white cabbage with juicy and crunchy leaves are best. Thrifty hostesses prefer to buy larger heads of cabbage, because there is less waste from one large head of cabbage than from two small ones. In preparation for salting, the upper green leaves, rotten or frozen areas are cut off (there should be no more than 5% of the total mass). By the way, to determine if your cabbage is suitable for sauerkraut, cut it in half and just taste it. If it tastes good, feel free to start sourdough.

Interesting fact: sauerkraut in a jar can be delicious without adding salt.

It owes its original taste to lactic acid fermentation, which occurs through the efforts of certain bacteria. However, the shelf life of the finished product will be much shorter due to the fact that salt plays the role of a preservative.

The subtleties of choosing dishes

According to the rules, sauerkraut for the winter should be cooked in a strictly defined container. For a long time, wooden containers of various sizes have been held in high esteem for such a business. And even now, many people prefer this particular option due to the fact that wood is an environmentally friendly material and endows products with a special spicy aroma.

Some people prefer to use enamel cookware. However, there is an important nuance: there should not be any chips or cracks on its inner side. Otherwise, it is fraught with the fact that the bare metal will "reward" the cabbage with an unpleasant aftertaste.

As for plastic bowls, discerning gourmets assure that the taste of sauerkraut is not very rich in them.

Important process features

Like any other occupation, you need to ferment cabbage only with knowledge of the matter. We suggest you figure it out:

Cabbage should be of a late or medium late variety, but not early.
If you want to add carrots, their amount should not exceed 3% of the total mass.
Salt - just ordinary! Set aside the iodized food until you prepare other dishes.
The required amount of salt is about 2% of the weight of the cabbage.
The optimum temperature for fermentation is 18-20 ° C.
The main sign of proper fermentation is foam and bubbles on the surface. It is important to remove the foam in a timely manner!
If all the brine has been absorbed, it needs to be cooked and topped up. Alternatively, try increasing the weight of the oppression.
The temperature for further storage of the finished product is 0-5 ° C.
You did everything right if the sour cabbage turned out to be amber yellow in color with a pleasant smell and sour taste.

TOP 5 recipes for instant sauerkraut

Sauerkraut is an amazingly tasty dish that can be eaten either by itself or as a side dish to meat dishes. There are many different ways to prepare it. Every family will surely keep a special recipe for crispy sauerkraut. The main ingredients are cabbage and salt. But you can use various additives depending on the desire and taste preferences of everyone: carrots, bay leaves, beets, cranberries, apples, allspice, cumin, pumpkin and many others. dr.

Today we will share with you the best recipes that have many years of experience from a whole arsenal of housewives.

If a feast is planned for tomorrow unexpectedly, then crispy instant sauerkraut is ideal as a snack. The recipe is very simple. So, so that the guests do not catch you by surprise, let's get started.

You will need:

2.5 kg of white cabbage;
2 medium-sized carrots;
2 sl. l. with a small slide of salt.

For the marinade:

1 tbsp. water;
0.5 tbsp. sunflower oil;
0.5 tbsp. vinegar;
100 g Sahara;
10 large peas of black pepper;
4 leaves of lavrushka.

The cooking process is as follows:

Shred cabbage, three carrots on a grater. With your hands in a deep bowl, grind everything with salt until the juice is released;
In a small saucepan, mix the ingredients for the marinade, put on the stove and bring to a boil over medium heat;
Pour the chopped vegetables with marinade while it is still hot;
Let it cool slightly, and then tamp it well and cover with a plate of slightly smaller diameter on top than your container;
We put the load on top - a half-liter can of water is perfect for it;
We send it to the refrigerator for a day.

The resulting cabbage is incredibly juicy and crispy.... From it, you can prepare simple salads the very next day, and you don't even need to fill them with oil, because it is already there! However, it should be remembered that due to the acetic acid content, there is very little benefit from such cabbage.

The secret of accelerated fermentation

This recipe will only take 2-3 days to prepare a snack. Now we will reveal to you a secret method capable of accelerating the fermentation process in this way.

You will need:

1 medium forks of ripe cabbage (young cabbage will not work);
3 carrots.

Do you want something interesting?

800 ml of water;
1 tbsp. l. salt;
1 tbsp. l. Sahara.

Your actions are as follows:

Put finely chopped cabbage and carrots into strips tightly in a suitable jar;
To prepare the brine, boil water, dissolve salt and sugar in it;
Pour the brine over the cabbage to the very top. To prevent the can from bursting, you need to pour either very slowly or through a tablespoon. If suddenly there is not enough brine, hurry up to prepare another portion;
Place the jar in a deep plate or bowl, as juice may leak out during fermentation. Leave at room temperature;
A day later, you will see gas bubbles on the surface. They need to be "wrung out": press the cabbage diligently with a fork until they disappear. It is this squeezing that speeds up the fermentation.

Gas formation will stop in a few days. You can close the jar with a lid and refrigerate. Now you know how to cook sauerkraut using the accelerated fermentation method.

Sauerkraut with beets

This lazy way of fermenting will surely appeal to busy women who also want to pamper their household with yummy. The cooking process takes very little time, and the result is simply amazing!

All you need:

5 kg of cabbage;
1-2 beets;
2 small heads of garlic;
2-3 pcs. bitter pepper.

Brine for 3 liters of water:

2 tbsp. l. salt;
100 g Sahara;
a third of a glass of vinegar;
5 bay leaves;
10 peas of allspice.

Homemade Sauerkraut Recipe:

Thinly chop the peeled peppers and garlic, mix.
We clean the raw beets and cut them into strips.
Cut the cabbage into large enough pieces (about 3x3).
Put all the ingredients in layers in a bowl, jar or plastic bucket: cabbage, a mixture of garlic and pepper, beets, and so on in the same order. There should be 2-3 layers, and they should clearly fit in the container, without rising above it with a slide.
Cooking the brine. Boil water, salt, add sugar. We are waiting for it to cool down. Pour in vinegar.
Fill the vegetables with the resulting brine. Since the top layer can float, we put oppression on top (the same plate and a jar of water).

We are patient and wait 4-5 days. Of course, the rich beetroot color will attract the very next day, but the real taste and aroma will reveal itself after the specified period. Do not forget to rearrange the snack in the refrigerator after 5 days.

Colored "Mosaic" in a jar

Such a dish looks very beautiful and festive at any time of the year. If you suddenly want to try this recipe for delicious sauerkraut in winter, then instead of fresh bell pepper, you can use frozen one (you do not need to defrost it).

Ingredients:

5 kg of cabbage;
0.5 kg of red bell pepper;
0.5 kg of yellow bell pepper;
a bunch of parsley;
150 g salt;
1 liter of water.

The cooking procedure is as follows:

Chop the cabbage thinly. Cut the pepper into small cubes. Chop the parsley;
Mix everything thoroughly and tamp it tightly into a jar;
Now take care of the brine: dissolve the salt in boiling water, let it cool;
Pour the resulting marinade over the cabbage. Be sure to cover with oppression.

Already on the second day, you can enjoy the result. And the combination of red, yellow and green looks truly fabulous!

A storehouse of vitamins in winter preparation

And one more recipe for a traditional Russian snack, which is simple to perform. The result is a delicious treat that can be stored all winter!

Ingredients:

5 kg of white cabbage;
3-4 carrots;
3-4 bell peppers;
3 tbsp. l. salt;
1 tbsp. l. Sahara;
cumin to taste.

Sauerkraut recipe for the winter:

Finely and carefully chop the cabbage. Three carrots on a grater. Cut the pepper, peel it from seeds and cut it into strips;
Mix everything in a bowl of a suitable size. Add salt, sugar, caraway seeds and knead well with your hands in the same way as we knead the dough. It is necessary for the juice to stand out;
We set the load on top and leave it to ferment for 3 days.

Then we transfer the cabbage to sterilized glass jars, fill it with juice and roll it up. You are provided with vitamins for the whole winter!

In general, cooking sauerkraut is not at all difficult. Of course, today you can buy it ready-made in any supermarket, but it turns out much tastier if you cook with your own hands carefully at home. Be sure to try one of our proposed recipes, and you will receive a delicious appetizer that can complement the menu for every day or help out in the event of unexpected guests arriving.

Are you still having difficulties with how to ferment cabbage deliciously and quickly in a jar? We will show you how to do it easily and without much time consuming.

Cabbage is a healthy vegetable rich in useful microelements. Lactic acid bacteria participate in fermentation during its fermentation, which give the finished product a sour taste.

To ferment cabbage, you need the following ingredients:

cabbage - 3 kg
carrots - 2 pcs.
sugar.

If a raw vegetable has a bitter taste, then it will taste bitter when fermented.

Preparation

The cabbage is finely chopped with an ordinary or special shredder knife.
The carrots are peeled and cut into small strips.
One spoon of table salt is mixed with 2 tablespoons of sugar. This mixture is then added to carrots and cabbage.
Everything is thoroughly mixed.
Cabbage should be masticated vigorously, so that after pickling it will become more tasty and crisp.
The workpiece is placed in cans and compacted with a wooden trolley. After a day, the fermentation process will begin, during which the juice will begin to pour out of the can.
Cabbage should be kept indoors for 3 days while fermentation takes place.
After that, it is placed in the refrigerator. If it is bitter, then the jar should be removed from the refrigerator for a day.

This tasty product is able to retain its beneficial properties for 60 days.

How to ferment cabbage in brine?

Brine preparation

Sugar and salt are mixed, then bay leaves are added. Allspice can be used if desired.
1.5 liters of water is boiled, then a mixture of salt, sugar, bay leaf and pepper is added to it. The brine is ready.

What vegetables do you need?

cabbage - 2 kg
carrots - 1 pc.

Cooking sauerkraut

Chop the cabbage, grate the carrots.
Mix everything thoroughly, but do not crush.
Place the cabbage in a jar, but you do not need to press it, as it will be filled with brine.
Wait until the brine has completely cooled down and pour it over the cabbage.
Place the jar in a warm room for 3 days.
At times, you need to release air from the can with a wooden spoon.

After 3 days, the sauerkraut will be ready to eat.

How to ferment cabbage with apples?

Ingredients:

cabbage - 2.5 kg
carrots - 100 g
sour apples - 150 g
salt.

Preparation

Peel cabbage, carrots and chop them.
Core the apples, cut them into wedges.
For the formation of juice, a strong squeezing of vegetables is an important condition.
Add apples to vegetables.
Place the workpiece in the jar, pressing down on top with a heavy object.
Leave the jar in the room for a day, then put it in the refrigerator for a week.

After 7 days, the cabbage will be ready to eat. Apples will give the preparation a kind of sourness.

How to ferment cabbage with beets?

Do you want sauerkraut to have a red color and an unusual taste? Add beets to it.

Ingredients:

cabbage - 3 kg
beets - 1 kg
water - 1 l
a glass of sugar
a glass of vinegar
allspice
Bay leaf.

Preparation

Cut the cabbage in half. Cut each half into 4 more pieces lengthwise and across to make squares.
Cut the beets into thin strips. Mix with cabbage.
To create a brine, you need to boil water, add seasonings, salt and sugar to it. After 10 minutes, add vinegar, boil for another 1 minute.
Place vegetables in a jar and cover with brine.
Leave the container in a warm place for 4 days.

The dish is served dressed with refined oil.

How to ferment cabbage with cranberries?

Souring such cabbage will take 7 to 11 days. The finished product can be stored in a cold place for several months.

Ingredients:

cabbage - 5 kg
carrots - 2 kg
sugar
cranberries - 400 g.

Preparation

Grate the carrots on a medium grater.
Remove large leaves from cabbage, chop it. Rinse and dry the leaves.
Wash the cranberries, wait until the excess liquid drains.
Mix sugar and salt, add cabbage to this mixture. Mash everything with your hands to form juice.
Place large cabbage leaves in a dry jar, then add carrots and berries.
Transfer container to a cold place. After a week, the dish will be ready to eat.

Sauerkraut enriches the body with vitamins in the spring and gives strength in the winter.

The crispy and juicy sauerkraut is popular with people of all ages. I dislike commercial pickles and have my favorite ways to make them. Today I want to offer you a recipe for delicious crispy and juicy instant sauerkraut, and not even one, but several of the most successful ones.

Each housewife will be able to choose for herself a successful cooking method from those that I will offer you today. Over the years, I have gathered a proven collection of recipes, I am sure of them - the cabbage turns out to be very tasty, and, of course, such preparations take a minimum of time during preparation.

Beetroot quick cabbage recipe

First, I suggest making a delicious cabbage with beets. Red beet is not the main ingredient, it will only color our cabbage in a stunning pink color. Such an appetizer will become an adornment of any feast. You can use it right away, or you can sterilize it in banks and preserve it for the winter.

To prepare sauerkraut with instant beets, we need 1 day.

Ingredients:

Cabbage - 700 grams
Juicy beets - 1 piece
Bulgarian red and yellow pepper - 2 pieces
Garlic - 1 large clove
Dill, fresh basil - 5 sprigs
Vinegar 9% - 4 tablespoons
Savoy Salt - 2 tablespoons
Sugar - 1 tablespoon
Allspice - 6 pieces
Water.

Cooking steps:

We buy ordinary, cheap white cabbage in a supermarket or market. We will need two more meaty peppers, preferably of different colors, so that our appetizer is bright and beautiful. Necessarily we need garlic and actually young, juicy beets.

We wash the cabbage with water, you can cut off the top sheets if they are crumpled or with dots. We cut out the rocker. We need to chop the cabbage large, so that we can mess around less and eat more conveniently. We cut half of the swing like a watermelon, slices, 2-3 centimeters wide, and then each roll into large cubes.

The cabbage will fall apart on its own. Pour the chopped cabbage into a large bowl, it needs to breathe, let it just stand on the table for 5 minutes.

Wash and peel the bell pepper, cut into thin strips, you can also large, as you like. Pour the pepper to the cabbage.

Peel, wash and cut the beets into strips, you can rub them on a coarse grater. Wash fresh basil and dill and chop finely.

Pour the beets and herbs into a bowl with the cabbage. Mix everything well with a spoon. Cabbage will be pickled in a three-liter jar. Wash and dry it in advance. Pour all the vegetables into the jar. Cut the garlic into slices and also into a jar.

Pour about 1.5 liters of water into a stewpan, pour Savoyard salt, this special salt is immediately added with spices and it is sea. If you have not found such salt, add regular salt. Next, pour sugar and allspice. We put the saucepan on the stove and boil the marinade for a couple of minutes so that the salt melts.

Pour vinegar into a jar and like a hot marinade.

We close the bank. We put it anywhere in the kitchen, not in the refrigerator. After 24 hours, the cabbage can be served.

Instant recipe for delicious homemade sauerkraut

The advantage of this recipe will undoubtedly be the quick preparation of crispy cabbage, and, of course, the ease of preparation. Well, products are available for almost every housewife.

Preparation:

White cabbage -1 forks;
Ripe and sweet carrots - 2 pcs.;
Fresh garlic - 2-3 cloves (at your discretion);
100 ml apple cider vinegar;
1 tbsp. a spoonful of coarse table salt;
1 tbsp. a spoonful of sugar (brown);
Sunflower, unrefined oil with a smell - 110 ml;
Pure drinking water - 550 ml.

Preparation:

The recipe is simple to prepare - grate the carrots, and it is best to use a special one for Korean carrots. Thin slices of vegetable will give more juice and will look attractive when served.
Chop the cabbage into thin long slices.
Prepare the brine - for this, bring the water to a boil, pour vinegar and vegetable oil into it, add spices. Stir and heat until the grains of salt and sugar dissolve.
Prepare a container for fermentation - ideally a glass jar, add mixed vegetables to it and pour hot brine into it. Put a small load on top, covering the cabbage with a plate.

The dish will be ready in a few hours, but after it is completely fermented, it should be put in the refrigerator.

Fast cabbage "Khrustovka" in Chernihiv style

Naturally fermented fast cabbage - it turns out juicy, crispy and very tasty, and also does not contain harmful vinegar in its composition.

Cabbage - a head of cabbage about 2 kilograms;
Carrots - 2 pcs.;
Condiments and your favorite spices;
Pure water;
50 gr. coarse salt;
65 gr. granulated sugar.

Preparation:

The recipe is calculated for a 3 liter jar. Chop the cabbage at your discretion, with thin "strings" or larger pieces, and grate the carrots.
Stir the vegetables together and tamp them tightly into a glass jar.
Shit secret: in order not to spoil the recipe for quick cooking of homemade sauerkraut, very tasty cabbage, you need to properly prepare the filling - mix all the ingredients remaining for the brine (strictly according to the recipe), and pour it into the jar.
Do not close the jar with a lid, it is better to wrap the neck with a small piece of gauze. Leave the container for 2-3 days at room temperature, and then you can close the lid (plastic) and put away for storage in a cool place.

Crispy and juicy cabbage is ready to eat.

Instant sauerkraut in a jar per day without vinegar

How to cook sauerkraut literally within one day, for example, for a picnic or a holiday - is it possible? And it will not be inferior in taste to another recipe. This recipe is also instant, sauerkraut ferments in a can for a day without vinegar.

We need:

2.5 kg of white cabbage;
3 medium carrots;
Coarse table salt - 2-3 tbsp. spoons;
Aromatic spices;
Granulated sugar - 100 gr.

Preparation:

Chop the cabbage in any convenient way, and chop or rub the carrots. Mix vegetables together with coarse table salt and grind thoroughly so that they let the juice out, so that the daily cabbage is crispy.

Press the vegetables into a jar, adding spices while stirring.

Cabbage in 1 day

Do you have a feast or a party with friends, and you do not know how to diversify the table? Sauerkraut in a jar per day - what could be simpler and tastier?

For cooking, you need the following ingredients:

A small head of cabbage;
2 carrots;
55 gr. salt;
A pinch of cumin;
Spices;
45 ml of any fruit vinegar;
65 ml of unrefined oil with the scent of seeds;
60 g sugar.

How to cook sauerkraut quickly in 1 day in a jar according to the classic recipe:

Prepare vegetables - grate or cut carrots, and chop cabbage into thin strips. Grind vegetables with salt and granulated sugar to make juice.

If the vegetables are juicy and fresh, then their juice will be enough, but if necessary, you can always add pure water.

We prepare the marinade from the remaining products - or rather, mix the oil with vinegar and caraway seeds.

Put black pepper and bay leaf on the bottom of the container - on top of them vegetables, and fill with marinade. Put in the refrigerator so that the cabbage is infused, and by the evening it will be completely ready - crispy and aromatic.

Quick sauerkraut in 2-3 hours

Quickly ferment the cabbage to serve, perhaps using a hot marinade, adding aromatic spices and seasonings to keep the pickled sauerkraut juicy.

For cooking, you need the following ingredients:

Cabbage - 1 medium head;
Carrots - 1 pc.;
Apple cider vinegar - 150 ml;
Vegetable oil - 100 ml;
Pure water - 250 ml;
Liquid honey - 2 tbsp. spoons;
Coarse salt - 2 tbsp spoons;
Favorite spices - at your discretion;
A bunch of fresh herbs.

Preparation:

How to quickly cook sauerkraut at home? The recipe is very simple - chop cabbage forks as thin as possible (but not finer). Grate the carrots on a fine grater.

Boil water with salt, honey, oil and vinegar and add spices to the brine.

Put fresh herbs at the bottom of the container (you can only use the stalks), mix the cabbage with carrots and tamp it into the container.

Pour hot marinade on top, let it cool, close the lid and put in the refrigerator, the workpiece is almost ready. Serve with thin pickled onion rings.

Cabbage in brine

Preparation:

Cabbage - 1 fork;
Carrots - 1 pc.;
Salt - 2 tbsp. spoons;
Brown sugar - 2 tbsp spoons;
Vinegar - 125 ml;
Water - 300 ml;
Spices to taste.

Preparation:

So, a quick recipe in brine. To do this, mix spices and vinegar in water, bring to a boil and cool.

Cut the cabbage and carrots, but do not crush, transfer to a bowl and pour over the marinade.

Place a plate on top and place a small weight on top. Let the cabbage stand at room temperature for a while, and put it in the refrigerator for storage. You will definitely enjoy this quick cooking method.

Spring sauerkraut

In the summer, you want to pamper yourself with winter dishes, which your family and friends have already missed. One option might be a young sauerkraut appetizer.

For cooking, you need the following ingredients:

A head of young cabbage;
Fresh carrots - 2 pcs.;
Coarse salt - 1 tbsp spoon;
Water - 400 ml;
Wine vinegar - 125 ml;
Brown sugar - 2 tbsp spoons;
Favorite spices.

Preparation:

Peel the head of cabbage from the top leaves, and cut the cabbage into 6-8 pieces. Cut the carrots into rings.

Place vegetables in layers in a jar, being careful not to tamp them too much. These are best done in small containers.

Prepare a marinade with vinegar and spices, cool and pour into a container. After 3-4 hours, put in the refrigerator for storage. You can add beetroot slices for color, and apple slices and garlic to emphasize the taste.

This is the simplest and easiest recipe for delicious, crispy and juicy instant sauerkraut.

Crispy slices of sauerkraut are an excellent appetizer for strong alcoholic drinks, an appetizing addition to hot meat dishes, as well as an irreplaceable component of some salads of Russian cuisine. We must not forget that such a product holds the record for the content of vitamin C. Therefore, it will be useful for every housewife to know how to ferment cabbage at home.

Classic Sauerkraut - Quick Recipe

Ingredients: 3 kilos of fresh white cabbage, 330 g of carrots, 75 g of rock salt. These ingredients are included in one of the easiest and quickest sauerkraut recipes.

You can also shred a vegetable manually, but it is much easier to do this with a special grater.
Rub the carrots coarsely with a regular grater.
Prepared cabbage is mixed with salt and kneaded with your hands. When juice begins to stand out from it and the surface of the product shines, you can add carrots.
The vegetable mass is placed in a saucepan, covered with a foil and a lid. Oppression is installed from above.
In this form, the structure should stand for 3 days at room temperature. The main thing is not to forget to periodically pierce the surface of the vegetable mass with a wooden stick to prevent the appearance of bitterness in the finished snack.
It remains to decompose the product into clean jars, pour over the released marinade and close with nylon caps.

Kept cold.

Sourdough without added vinegar

Ingredients: 3 kilos of fresh cabbage, 2 carrots, 35 g of rock salt, a pinch of caraway seeds, black peppercorns.

The sourdough of cabbage begins with its shredding into thin strips. Next, the vegetable is transferred to a capacious enamel container. All peeled carrots are also rubbed here.
The vegetable mass is salted, after which it is thoroughly kneaded and rubbed with hands until juice begins to stand out from it. After that, spices are immediately added, and the mixture is transferred to a glass container.
The jar is covered with a clean napkin and placed in the basin, since the brine will gradually pour out of the neck as a result of fermentation. It is also important not to forget to release carbon dioxide with a wooden skewer.

The entire leavening process will take about 2 days.

Apples recipe

Ingredients: 5 kilos of fresh cabbage, 4-5 sweet and sour apples, a pound of carrots, 110 g of coarse salt.

The cabbage is finely chopped, combined with grated carrots and salt. The ingredients are mixed by hand, but you do not need to grind them.
A couple of whole cabbage leaves are laid on the bottom of the glass container in which the sourdough will take place. Shredded vegetables are added on top. The mass is compacted.
Then again there are a couple of whole leaves and apples in a peel in one row.
Then there is another pair of cabbage leaves and the remaining shredded ones.
The container will stand under the load for 3 days at room temperature.

Every day, the jar needs to be pierced to the bottom with a wooden skewer.

How to ferment cabbage in 3 liter jars?

Ingredients: 2.5-3 kg head of cabbage, 3 tbsp. tablespoons of granulated sugar, 5-6 carrots, 2 tbsp. tablespoons of sea salt, filtered water.

The cabbage is finely chopped, kneaded with your hands and combined with grated carrots.
The vegetable mass is compacted in a three liter jar. Salt is poured directly on top of the food and fills the neck of the container.
Water is poured into the container. It should reach the very neck of the can.
The container is covered with gauze and left on the table for 2-3 days. Every day, cabbage is pierced with a wood skewer along the entire length of the can.
When the vegetables stop secreting juice, all the brine from the container is drained, sweetened and returned back.

It remains to close the jar with a silicone lid and send it to the cold for a day.

With beetroot, quick sourdough

Ingredients: medium cabbage forks, large beets, half a liter of filtered water, 120 ml of refined oil, 3 carrots, half a glass of granulated sugar, 3 pcs. cloves, 1 tbsp. a spoonful of coarse salt, 2 tbsp. tablespoons of vinegar, 3-4 garlic cloves, horseradish root and a pinch of ground cinnamon.

For the marinade, all spices and bulk components are sent to the water. After boiling, the liquid is cooked for 5-6 minutes and left to cool.
Cabbage is finely chopped, beets and carrots are rubbed coarsely, and garlic and horseradish are cut into cubes. All vegetable slices are well mixed and wrinkled by hand.
Oil and vinegar are added to the cooled brine, after which vegetables are poured.

The appetizer should stand under oppression in the cold for 4-5 hours.

Cabbage, sauerkraut

Ingredients: 5 kg of cabbage in small heads of cabbage, 35 g of granulated sugar, 160 g of rock salt, ½ teaspoon of ground chili pepper.

Contaminated leaves are removed from heads of cabbage.
You also need to make a triangular incision and cut out the entire stump. If you skip this stage, then the brine simply will not penetrate into the head of cabbage.
You need to take enough water so that it covers all the heads of cabbage in the container chosen for the sourdough. Sugar, salt, ground pepper are added to the liquid. The mixture is brought to a boil, after which it is immediately removed from the heat and cooled to room temperature.
The heads of cabbage are placed in a container lined with whole cabbage leaves. This will speed up the fermentation.
The brine from the third step is poured from above and oppression is established.

The snack will be prepared for 14 days at room temperature. Punctures need to be done every two days.

Cooking recipe in 2 hours

Ingredients: half a kilo of white cabbage, half a fleshy sweet bell pepper (it is better to take a red one), half a carrot, 4-5 garlic cloves, 3 bay leaves, a pinch of freshly ground black pepper, 90 ml of table vinegar, 900 ml of filtered water, 2 tbsp. flat spoons of coarse rock salt, half a glass of granulated sugar.

The cabbage is finely chopped and placed in a large saucepan. Do not take an aluminum container. Grated carrots and strips of pepper are also sent here.
Thin slices of garlic and spices are distributed on top.
The contents of the pot mix well.
For the marinade, salt and sugar are added to the water, after which the liquid is brought to a boil. Vinegar and bay leaves are sent to it. After 3-4 minutes of boiling, the marinade is poured onto the cabbage.

A lidded saucepan is infused in the room for 2 hours, then wrung out, transferred to a glass container and sent to the cold for storage.

Crispy and juicy

Ingredients: 4 kilos head of cabbage, 6 carrots, 2 tbsp each. tablespoons of coarse rock salt and granulated sugar.

The cabbage is finely chopped, combined with coarsely grated carrots. Chopped vegetables are ground with sugar and salt. As a result, juice should begin to stand out.
At this stage, the future salad is tasted. It should be slightly salty.
Glass jars are filled with vegetable mass. Periodically, it is sandwiched with whole cabbage leaves. Approximately 2-3 per 3 liter container.
Banks are filled up to the level of the hangers.
Open containers are left in a warm place for 3 days. Every day the salad is pierced with a wood skewer.

Salt, lavrushka, all spices are added to the water. The liquid is brought to a boil and then cooled.
The cabbage is finely chopped. Beets and carrots are cut into thin slices, pepper and garlic are cut into small cubes, roots are cut into 4 pieces. The greens are chopped with a sharp knife. All prepared components are mixed.
Whole cabbage leaves are placed on the bottom of the pan. Next - a mass of vegetables, roots and herbs, which must be poured with chilled brine.
The container is covered with whole leaves and a plate on which the load is placed.

The future snack is kept for 5 days at room temperature, after which it is transferred to the cool.

Spicy recipe

Ingredients: 2.5 kilos of fresh cabbage, 2 tbsp. tablespoons of rock salt, 2 carrots, 1 teaspoon of ground red pepper.

The cabbage is thinly chopped and combined with grated carrots.
The ingredients are put in a saucepan and covered with salt, and then kneaded with your hands until the juice appears.
Red pepper is added.
After the next stirring, the components are transferred to a large saucepan, crushed, covered with a plate, pressed down by oppression.